Garden Savory

Garden Savory

Garden savory (lat. Satureia) is an approximately 30 cm tall plant from the mint family. This herb originates from the Mediterranean region and is commonly known as summer savory. This annual herb is an effective remedy and spice that should not be missing from any herb garden. However, its appearance is somewhat untidy and disheveled. It grows wildly with small, fresh green leaves. Savory emits a pleasantly penetrating aromatic scent. The stem of this herb branches in a shrub-like manner. The leaves are narrow, linear-lanceolate, pointed with numerous glands. The flowers of savory are small, white to pale pink or purplish, growing from the leaf axils. Savory blooms from July to September.

Growing Savory

We grow savory in herb gardens, on the edges of rock gardens, on kitchen windowsills, and in window boxes. It is a relatively hardy plant. We cultivate it as both a spice and a medicinal herb. Savory thrives best in a sunny location. It does best in sandy loam soil, rich in nutrients and containing humus. The soil should be loose and warm. Savory can certainly be grown in any type of soil. Soils that are too heavy reduce the plant's spiciness. You can fertilize savory with well-composted farmyard manure, but also with commercial fertilizers containing phosphorus and potassium. When fertilizing, be careful not to pour fertilizer on the herb's leaves.

Savory is an annual and is sown every year. We sow in spring, directly into the bed designated for it. Seeds are sown in rows 15 cm apart. The sown seeds should not be covered with another layer of soil. We can only dust them lightly. If we want to pre-grow the plants in a cold frame, we sow them as early as April and then transplant the seedlings.

Savory reproduces by self-seeding. It will appear annually at the spot where you once planted it.

We harvest the aerial parts of savory. In summer, we use the aerial parts fresh. We cut savory when the plants begin to flower. The stems cut this way are tied into bundles and dried in an airy place, preferably hanging. We store dried savory in paper bags.

Using Savory in the Kitchen

We use savory in the kitchen, or in recipes, as a seasoning for sauces. Also in legume dishes, where it simultaneously helps prevent bloating. We use the strongly spicy shoots along with flowers. It's excellent for preparing and marinating game. We can also use it when pickling cucumbers. It's indispensable in the production of cured meats and homemade sausages. It's added to ground meats, egg dishes, and braised vegetables. You can also use it when preparing fish and seafood. However, handle this spice carefully - savory is an herb that must be used moderately. If you add too much, it has a strongly sharp taste that will overpower your dish. Savory can be used in the production of flavored oils and vinegars. Savory is most commonly used in Balkan cuisine. Its taste is similar to oregano, and we often find it in so-called Provençal seasoning.

In medicine, the herb is used to prepare a decoction against water retention. It's also added to baths. From savory decoction, you can prepare a refreshing facial toner. The decoction is suitable for drinking with digestive problems. In ancient Rome, it was considered an aphrodisiac.

Author: Hana Michalíková